As we enter into August, the summer cocktail keep coming here on Whiskey Muse. Today I’ve been inspired by some of the awesome fruits that are currently in season at the local farmer’s markets: raspberries, peaches and apricots. Instead of doing a white wine sangria of sorts, I thought, why not make it more of a champagne-cocktail style of drink with some liqueurs + bitters that showcase these flavours?
30 mL Bourbon
22.5 mL Chambord
7.5 mL Apricot Brandy
2 dashes Bittered Sling Clingstone Peach Bitters
60-90 mL Brut Sparkling Wine
In a wine glass, add crushed ice. Layer the ingredients starting with the Clingstone Peach Bitters, Chambord, Apricot Brandy, Bourbon and then top with the Brut Sparkling Wine. Garnish with edible orchids, umbrellas, pineapple fronds and a straw.